Thomas’ Berry Shortcake English Muffins
Recipe - The Fresh Grocer - Corporate
Thomas’ Berry Shortcake English Muffins
0
Servings6
0Ingredients
6 Thomas'® Cinnamon Raisin English Muffins
2 1/2 cups blueberries
1/2 cup sugar
1/2 tsp cinnamon
1 tbs cornstarch
1 tbs water
6 tbs butter
1 cup heavy cream
Directions
- In pot over medium-high heat, add 2 cups blueberries, sugar, and cinnamon.
- Stir well and bring to boil for 5 minutes.
- In a bowl, whisk in 1 tbsp cornstarch with 1 tbsp water.
- Stir into the blueberry mixture to thicken. Add another ½ cup blueberries and cook for 3-4 minutes.
- Remove from heat and let cool.
- Split English Muffins with hands or a fork, spread each half with ½ tbsp butter and lightly toast.
- In a bowl, mix heavy cream with a hand mixer until peaks form.
- Spoon blueberry mixture over each English Muffin half and add a dollop of whipped cream to each.
- Top with another English Muffin piece and repeat with blueberry mixture and whipped cream.
- Add another English Muffin piece to complete stack and top with another dollop of whipped cream.
0 minutes
Prep Time
0 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Thomas' Nooks & Crannies Cinnamon Raisin English Muffins, 6 count, 13 oz, 13 Ounce
$5.29$0.41/oz
Dole Blueberries, 12 oz, 12 Ounce
$5.49$0.46/oz
Domino Premium Pure Cane Granulated Sugar, 12 oz, 12 Ounce
$1.39$0.12/oz
Bowl & Basket Cinnamon Sticks, 0.7 oz, 0.7 Ounce
$3.19$4.56/oz
Davis Corn Starch, 6.5 oz, 6.5 Ounce
$2.49$0.38/oz
Dasani Purified Water, 16.9 fl oz, 24 count, 405.6 Fluid ounce
$6.99$0.02/fl oz
Land O Lakes® Salted Butter, 4 Butter Sticks, 1 Lb Pack, 1 Pound
$6.99$6.99/lb
Bowl & Basket Heavy Whipping Cream, one pint, 1 Pint
$4.19$4.19/pt
Directions
- In pot over medium-high heat, add 2 cups blueberries, sugar, and cinnamon.
- Stir well and bring to boil for 5 minutes.
- In a bowl, whisk in 1 tbsp cornstarch with 1 tbsp water.
- Stir into the blueberry mixture to thicken. Add another ½ cup blueberries and cook for 3-4 minutes.
- Remove from heat and let cool.
- Split English Muffins with hands or a fork, spread each half with ½ tbsp butter and lightly toast.
- In a bowl, mix heavy cream with a hand mixer until peaks form.
- Spoon blueberry mixture over each English Muffin half and add a dollop of whipped cream to each.
- Top with another English Muffin piece and repeat with blueberry mixture and whipped cream.
- Add another English Muffin piece to complete stack and top with another dollop of whipped cream.